|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee handle raw chicken then dip hands in bucket of water to rinse and continue to handle broccoli and clean utensils without washing hands. CDI broccoli was cooked to above 165F and employee washed hands before continuing with other activities. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored over buckets of various sauces in walk in cooler. CDI by instruction and relocating items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed black bucket of white rice 45F and spring roll filling 45.5F cooked yesterday. All other items in walk in cooler were holding less than 41F. Ensure foods are stirred and/or use more shallow containers to facilitate cooling process. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several towels stored on surfaces on cook line. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service boxes stored on white absorbent cloths on cook line. |